Curried Chicken & Brown Rice in Vegetable Puree & Broth

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 3.3 g
  • Cholesterol: 43.4 mg
  • Sodium: 526.3 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 19.0 g

View full nutritional breakdown of Curried Chicken & Brown Rice in Vegetable Puree & Broth calories by ingredient


Introduction

This makes a hearty and tasty very thick soup. A vegetable rich version of the Chicken and Rice with Curry Sauce like my Mom used to make :-) This makes a hearty and tasty very thick soup. A vegetable rich version of the Chicken and Rice with Curry Sauce like my Mom used to make :-)
Number of Servings: 4

Ingredients

    2 cups Dr. Oz's Detox Vegetable Broth
    2 cups Pureed Broth Vegetables from Dr. Oz's Vegetable Broth
    1/2 pot (16.5g) of Knorr Chicken Homestyle Stock, Reduced Sodium
    1 cup Brown Jasmine Rice made with Vegetable Broth, cooked
    280g Chicken Breast, cooked and cut up
    1 Tbsp Curry Powder or to taste

Tips

Extra broth can be added to thin the soup. This is a super easy and tasty way to use the leftover vegetables from making Dr. Oz's Vegetable broth.


Directions

Stir and heat all ingredients together.

Serving Size: Makes 4 x 370g servings